Food environments of young people: linking individual behaviour to environmental context

File Description SizeFormat 
Nutrient paper _JPH_2016.01.20_FINAL.pdfAccepted version246.82 kBAdobe PDFView/Open
Fig. 1 Energy Density.tifSupporting information365.79 kBTIFFView/Open
Fig. 2 Fat & Saturated Fat.tifSupporting information448.76 kBTIFFView/Open
Fig. 3 Sugars.tifSupporting information364.39 kBTIFFView/Open
Fig. 4 Fruit & Vegetables.tifSupporting information381.8 kBTIFFView/Open
Title: Food environments of young people: linking individual behaviour to environmental context
Authors: Tyrrell, RL
Greenhalgh, F
Hodgson, S
Wills, WJ
Mathers, JC
Adamson, AJ
Lake, AA
Item Type: Journal Article
Abstract: BACKGROUND: We aimed to identify and characterize the food environments from which young people obtain food and to explore associations between the type of food environment and food intakes. METHODS: Young people (n = 86, mean age 17 years; combined data of two sequential pilot studies (collected in 2008-09) and a study conducted in 2011-12) recorded in 4-day self-complete food diaries what food they consumed and where food was sourced. Nutrient, fruit and vegetable intake was calculated according to the source of food, categorized using a food environment classification tool. RESULTS: Over 4 days, respondents sourced food from an average of 4.3 different food environments. Home food was used daily and was more favourable in terms of nutrient profile than out-of-home food. Food sourced from specialist outlets, convenience stores and retail bakers had the highest energy density. Food from retail bakers and 'takeaway and fast food' outlets were the richest sources of fat while vending machines and convenience stores had the highest percentage of energy from sugar. CONCLUSIONS: This work provides details of 'where' young people obtain food and the nutritional consequences of choosing those food environments. While home food was a significant contributor to total dietary intake, food was obtained from a broad range of environments; particularly takeaway, fast food and education establishments.
Issue Date: 8-Mar-2016
Date of Acceptance: 8-Mar-2016
ISSN: 1741-3842
Publisher: Oxford University Press (OUP)
Start Page: 95
End Page: 104
Journal / Book Title: Journal of Public Health
Volume: 39
Issue: 1
Copyright Statement: © The Author 2016. Published by Oxford University Press on behalf of Faculty of Public Health. All rights reservedThis is a pre-copyedited, author-produced PDF of an article accepted for publication in Journal of Public Health following peer review. The version of record J Public Health (2016) doi: 10.1093/pubmed/fdw019 First published online: March 8, 2016 is available online at:
Sponsor/Funder: Food Standards Agency PhD Studentship (Co Applicant)
Keywords: Science & Technology
Life Sciences & Biomedicine
Public, Environmental & Occupational Health
food and nutrition
young people
food and nutrition
young people
food and nutrition
young people
1117 Public Health And Health Services
Public Health
Publication Status: Published
Appears in Collections:Faculty of Medicine
Epidemiology, Public Health and Primary Care

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.

Creative Commonsx